Crispy Veggie Noodle Nests

Prep Time
10 mins

Cook Time
10 mins

Serves
2

INGREDIENTS

Zucchini Noodles

10 ounces spiralized zucchini (about 2 cups)

2 teaspoons olive oil

1 teaspoon Mediterranean Spice Blend (see below)

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons shredded

Parmesan cheese

Mediterranean Spice Blend

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried marjoram

1/2 tablespoon garlic powder

1 teaspoon crushed red pepper flakes

Butternut Squash Noodles

10 ounces spiralized butternut squash (about 2 cups)

2 teaspoons olive oil

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

1. In a mixing bowl, toss zucchini or butternut squash in olive oil and spices.

2. Split into 6 portions and transfer to the air fryer basket in small round “nests." For smaller air fryers, you may need to cook in 2 batches of 3.

3. For zucchini noodles, top each nest with a sprinkling of shredded Parmesan cheese.

400°F air fry 8–10 mins

4. Noodles are done when crispy and well browned around the edges. Let rest 3 minutes before removing with a spatula.

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Mona’s Tips: I’ve made these in my bucket-style air fryer without issue, but they are even easier when made with a sheet pan air fryer.

Calories per zucchini serving: 85 ∙ Fat: 6g ∙ Net Carbs: 3.5g ∙ Fiber: 1.5g ∙ Sugars: 2g ∙ Protein: 3.5g

Calories per butternut serving: 90 ∙ Fat: 4.5g ∙ Net Carbs: 10g ∙ Fiber: 2.5g ∙ Sugars: 3g ∙ Protein: 2.5g